US4873095A - Extraction of soluble materials from whole citrus fruit - Google Patents
Extraction of soluble materials from whole citrus fruit Download PDFInfo
- Publication number
- US4873095A US4873095A US07/116,319 US11631987A US4873095A US 4873095 A US4873095 A US 4873095A US 11631987 A US11631987 A US 11631987A US 4873095 A US4873095 A US 4873095A
- Authority
- US
- United States
- Prior art keywords
- fruit
- juice
- extracted juice
- particulate material
- insoluble particulate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000020971 citrus fruits Nutrition 0.000 title claims abstract description 23
- 238000000605 extraction Methods 0.000 title claims abstract description 15
- 239000002195 soluble material Substances 0.000 title claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 76
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 57
- 238000000034 method Methods 0.000 claims abstract description 24
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 15
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000011236 particulate material Substances 0.000 claims abstract description 12
- 235000019658 bitter taste Nutrition 0.000 claims abstract description 8
- 241000207199 Citrus Species 0.000 claims abstract description 7
- 230000000717 retained effect Effects 0.000 claims abstract description 5
- 239000001814 pectin Substances 0.000 claims description 11
- 229920001277 pectin Polymers 0.000 claims description 11
- 235000010987 pectin Nutrition 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 8
- 239000000284 extract Substances 0.000 claims description 6
- 108010031186 Glycoside Hydrolases Proteins 0.000 claims description 4
- 102000005744 Glycoside Hydrolases Human genes 0.000 claims description 4
- 240000000560 Citrus x paradisi Species 0.000 claims description 3
- 241001672694 Citrus reticulata Species 0.000 claims description 2
- 239000011148 porous material Substances 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims 2
- 238000005119 centrifugation Methods 0.000 claims 1
- 239000003921 oil Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 5
- 239000002198 insoluble material Substances 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 description 14
- 102000004190 Enzymes Human genes 0.000 description 14
- 238000010438 heat treatment Methods 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 5
- 235000008504 concentrate Nutrition 0.000 description 5
- 239000012141 concentrate Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 235000005979 Citrus limon Nutrition 0.000 description 4
- 244000131522 Citrus pyriformis Species 0.000 description 4
- 235000008452 baby food Nutrition 0.000 description 4
- 235000015203 fruit juice Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000015205 orange juice Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000020354 squash Nutrition 0.000 description 3
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 240000006909 Tilia x europaea Species 0.000 description 2
- 235000011941 Tilia x europaea Nutrition 0.000 description 2
- 235000014171 carbonated beverage Nutrition 0.000 description 2
- 238000005352 clarification Methods 0.000 description 2
- 238000009792 diffusion process Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 1
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- VHLJDTBGULNCGF-UHFFFAOYSA-N Limonin Natural products CC1(C)OC2CC(=O)OCC23C4CCC5(C)C(CC(=O)C6OC56C4(C)C(=O)CC13)c7cocc7 VHLJDTBGULNCGF-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 235000006085 Vigna mungo var mungo Nutrition 0.000 description 1
- 240000005616 Vigna mungo var. mungo Species 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 235000019636 bitter flavor Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 235000021581 juice product Nutrition 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- KBDSLGBFQAGHBE-MSGMIQHVSA-N limonin Chemical compound C=1([C@H]2[C@]3(C)CC[C@H]4[C@@]([C@@]53O[C@@H]5C(=O)O2)(C)C(=O)C[C@@H]2[C@]34COC(=O)C[C@@H]3OC2(C)C)C=COC=1 KBDSLGBFQAGHBE-MSGMIQHVSA-N 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011976 maleic acid Substances 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000002351 pectolytic effect Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Chemical compound OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
- A23L2/06—Extraction of juices from citrus fruits
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
Definitions
- the present invention relates to a process for the extraction of soluble materials from whole citrus fruit and more particularly to the production of such extracts suitable for human consumption.
- citrus juices are sold as fresh whole juice, as reconstituted fruit drinks and as dilutable concentrates.
- the concentrates may be used for dilution to form the fruit drinks or may be used to form cordials or carbonated beverages.
- all of these products are obtained by mechanical extraction, such as by reaming the endocarp of the fruit.
- the skin, or exocarp is not used in the production of traditional fruit juices.
- citrus fruit juices of the production of bitter flavours which render the juice unpalatable.
- Conventional citrus processing equipment is deliberately designed to avoid the introduction of skin derived materials into the juice stream.
- palatable citrus juice products can be produced from whole citrus fruit by counter current extraction and subsequent treatment of the extract with a pectinase enzyme. It is particularly surprising that notwithstanding the fact that whole fruit is extracted and notwithstanding the fact that the extraction is normally carried out at a relatively high temperature, and with agitation which may cause oxidation, there is a reduction in bitterness or other unacceptable flavour detectable in the fruit juice product.
- the present invention consists in a process for the extraction of soluble materials from whole citrus fruit including the skin, said process comprising the steps of:
- the present invention further consists in citrus fruit extract produced by the method according to this invention.
- bitter principles in the solids discharge from the counter current extractor are still high in bitter principles but contain negligible amounts of sugars and organic acids.
- bitter principles are being preferentially adsorbed by the insoluble components of peel (mainly cellulose) relative to the sugars, organic acids and the like which are not adsorbed. That is either they are not being eluted by the water or they are being adsorbed from the liquid or mobile stream (water) passing over the counter flowing (or stationary) solid stream (peel).
- peel mainly cellulose
- the citrus fruit used in the process according to this invention preferably is selected from the group comprising oranges, lemons, mandarins and grapefruit, however, other citrus fruit could also be used. It should be noted that while limes have been extracted by counter current diffusion in the past (see U.S. Pat. No. 4,363,264) these fruit do not have the bitterness problem suffered by many other citrus fruit and for this reason it has been traditional to extract lime juice from the whole fruit.
- the liquid extract obtained from the citrus fruit is hereinafter called juice.
- the citrus fruit are preferably subjected to a de-oiling process prior to being treated by a process according to this invention.
- This de-oiling is a conventional step involving puncturing the oil containing cells in the flavida of the fruit and washing the punctured fruit with water. This process removes a high percentage of the oil content of the skin which would give an unacceptable flavour to the juice extracted from the fruit.
- the citrus juice are preferably sliced into thin flat slices prior to extraction. Slices having a thickness of from 3 to 10 mm are preferred, for oranges the most preferred thickness is from 7 to 8 mm and for lemons from 5 to 6 mm.
- the fruit are preferably straight cut to preserve the integrity of the endocarp.
- the slicing may be carried out in any suitable slicer. Such slicers are commercially available.
- the sliced fruit are extracted by water in a counter current extractor. It is desirable that the fruit are heater prior to or just after introduction to the extractor. It has been found to be particularly preferred if the fruit, and the extracting liquid, are maintained at a temperature of from 55° to 63° C., throughout the extraction.
- the heating of the fruit slices is desirably brought about, at least in part, by withdrawing some of the extracting liquid from the counter current extractor, heating the withdrawn liquid, and spraying it onto the fruit slices as they enter the extractor and/or just after they have entered the extractor.
- the counter current extractor preferably includes a trough-like housing which is upwardly inclined from a fruit inlet end to a fruit outlet end.
- a helical screw is preferably disposed in the housing and so driven that its direction of rotation is periodically reversed while maintaining a nett forward motion of the fruit from the inlet end to the outlet end of the housing.
- the counter current extractor is made as described in U.S. Pat. No. 4,363,264 the contents of which are incorporated herein by reference.
- the extracted juice obtained from the counter current extractor is dosed with a pectinase enzyme in order to reduce the pectin content of the juice.
- the enzyme is maintained in contact with the juice for a time sufficient to reduce the viscosity of the juice to a desired extent. The time will be dependent upon the quantity of enzyme added, the nature of the enzyme, and its activity. The desired viscosity will depend upon the use which is to be made of the juice. If the juice is to be used to produce a cloudy product then there must be sufficient pectin retained in the product to stabilise the cloud. If, however, the juice is to be used to produce an essentially clear product then little or no pectin may be required and in this case the enzyme treatment will be prolonged.
- Pectin is a strongly water adsorbent protein which occurs in a wide variety of fruit. It is of a high molecular weight and occurs in a dissolved form in the juice of the fruit and in a swollen, but not dissolved form, called protopectin, which serves as a binding substance between the cells of the fruit. Pectin is the main cause of the high viscosity of fruit juices and mashes. Pectolytic enzymes, i.e. pectinases, split pectin into low molecular weight fractions which results in a viscosity reduction and a loss of gelling power. Various types of pectinase are known which variously split soluble pectin or protopectin.
- pectinases typically produce different molecular weight fractions.
- the particular pectinase used in the present invention will in part depend upon the final use to which the juice is to be used. If a cloudy juice is to be produced it is desirable to use a pectinase which attacks the protopectin preferentially and which leaves fairly high molecular weight fractions, such pectinases include the pectin glycosidases which are particularly preferred for use in the present invention.
- the enzyme is deactivated, preferably by pasturisation, after the desired viscosity has been reached.
- the viscosity of the juice is reduced by from 5 to 18 centipoise, preferably 7 to 9 centipoise, by the enzyme treatment.
- the juice is preferably finished to remove pulp, i.e. insoluble material either before, during or immediately after the enzymic process.
- the finishing is carried out by passing the juice through a filter having a pore size of from 50 to 150 thou., preferably 80 to 100 thou. This finishing reduces the pulp concentration of the juice to a value typically between 5 and 10% v/v.
- the juice is preferably subjected to a further clarification step which is preferably carried out in a centrifuge to further reduce the percentage of pulp in the juice. This further clarification step preferably reduces the pump to below 1% v/v.
- the juice so produced may be used as is or it may be concentrated for shipment and use.
- the juice is concentrated by evaporation to a concentration of from 4:1 to 8:1 depending upon the nature of the juice and its proposed end use.
- the juice produced by the process according to this invention has been found to have a good flavour with reduced bitterness and to be particularly useful as a blending material used in amounts up to 10% by volume in fruit juice drinks, up to 5% by volume in carbonated beverages and up to 25% by volume in cordials.
- Fresh oranges, lemons or grapefruit are fed through a "Brown" oil extractor 10 to remove the oil present in the flavida of the fruit.
- this extractor the skin of the fruit is punctured and the fruit washed.
- the fruit are then conveyed to a fruit storage bin 11 where they are held pending processing.
- the fruit are fed from bin 10 through a slicer 12 which slices the fruit into flat slices of a thickness from 5 to 8 mm.
- the fruit are steam heated as they pass through the slicer and then drop into a counter current extractor 13 according to U.S. Pat. No. 4,363,264.
- the counter current extractor 13 includes a trough-like housing 14 which is inclined upwardly from the fruit inlet end to a fruit outlet end.
- a helical flight conveyor 15 is disposed within the trough and is adapted to move the fruit slices from the inlet end to the outlet end.
- the helical flight convenor is rotated by a motor 16 and the direction of rotation is intermittently nreversed. The reversal of direction of the conveyor, while maintaining a nett forward motion, has been found to considerably assist diffusion of the soluble materials from the fruit.
- a stream of extracting water is introduced through line 17 into the upper or outlet end of the housing 14. The water flows down the housing 14 in counter current with the fruit slices being moved by the conveyor 15.
- Some of the extracting liquid is withdrawn from the housing 14, is heated in a heater 18, and is sprayed back into the housing 14 such that it is directed onto the fruit slices as they fall into the housing.
- the heating of the fruit during slicing, the heating of a part of the extracting stream in heater 18 and a heating jacket (not shown) surrounding the housing 14 serve to heat the extracting stream (hereinafter called juice) to a temperature of from 55° to 58° C. at its point of discharge from the extractor 13.
- the juice leaving the extractor 13 flows into a stirred tank 19.
- An enzyme solution is introduced into the stirred tank 19 from an enzyme solution tank 21.
- the enzyme solution comprises a 10% w/v solution of the pectin glycosidase sold under the trade mark "ROHAMENT P".
- This solution of enzyme is introduced into the stirred tank 19 at a rate equivalent to 60 grams of enzyme poiser having an activity of approximately 2,500 pectin glycosidase units per mg. for each tonne of fruit extracted.
- the juice entering the stirred tank 19 has a viscosity of about 25 centipoise at 55° C.
- the enzyme concentration and amount is selected to produce a viscosity drop of from 7 to 9 centipoise in a time of from 15 to 20 minutes.
- the juice from stirred tank 19 is passed through a finisher 22 where it is separated from pulp having a size of greater than 90 thou. From the finisher 22 the juice passes to a holding tank 23. The juice is introduced continuously into he top of the tank 23 and is withdrawn continuously from the bottom of the tank 23. Stirrers 24 in the tank 23 are intermittently activated to stir up any settled matter in the tank 23.
- the tank 23 is so sized as to give an average residence time sufficient to produce the desired fall in the juice viscosity.
- the juice passes from the holding tank 23 to a pasturiser 25 in which the enzyme is deactivated by heating to a temperature of 85° C. for a period of 15 to 18 seconds.
- the juice is then cooled to as low a temperature as possible, desirably less than 25° C.
- the pasturised juice passes to a centrifuge 26 in which the pulp content is reduced to less than 1% v/v.
- the juice is then pumped to an evaporator 27 in which the juice is concentrated.
- the concentration produces a lemon concentrate of about 42/7° Brix or an orange concentrate of about 52.2° Brix by concentration respectively of 5:1 and 6.25:1.
- the concentrate is held in a product tank 28 pending packaging and despatch.
- the oranges were received from Golden Choice and were a mechanically selected random sample from the delivery elevator to the bulk storage bins from the same batch of fruit as used for the preparation of the juice reamed in the Brown extractors and the juice produced using the Counter-Current Extractor 13 described above.
- the juice samples were filled into 74 ⁇ 112.5 mm plain cans and spin cooked 1 min. at 150 rpm in atmospheric steam and then spin cooled under water sprays.
- the remaining samples were filled as prepared into plain baby food cans (52 ⁇ 72.5 mm) and processed stationary for 15 minutes in boiling water and then water cooled.
- CCE refers to orange juice extracted from pressed sliced whole oranges using counter current extractor
- BROWN refers to conventionally reamed orange juice using equipment made by Brown International in the United States of America
- ENDORCARP refers to juice expressed from pressing peeled oranges
- PEEL refers to orange peel
- RAG EX ENDOCARP refers to the solids remaining after pressing juice from the endocarp
- Limonin the major bitter principle in orange juice is a phenolic compound and is measured in "total polyphenolics" in line 2.
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
__________________________________________________________________________ ANALYSIS 3 NOVEMBER, 1985 RSK WHOLE RAG EX STANDARD CCE BROWN ENDOCARP ORANGE PEEL ENDOCARP __________________________________________________________________________ FORMAL NUMBER (AV-17) meg/l 14.25 19.4 23.0 20.2 23.2 17.2 23.5 TOTAL POLYPHENOLICS 0.7 min 1.820 0.76 0.707 2.72 5.70 0.890 CITRIC ACID g/l 7.6-14.0 5.15 7.6 6.85 4.30 1.70 2.55 L.-MALEIC ACID g/l 0.6-3.5 1.60 2.15 1.85 1.05 0.214 0.13 ASH g/l 2.9-4.8 4.10 4.10 4.00 0.356% w/w 0.665 0.55 POTASSIUM (Av-1.5) g/l 1.0-2.2 1.35 1.65 1.60 1.28 1.28 1.15 SODIUM mg/l 12-70 50 35 18 43 69 20.5 MAGNESIUM mg/l 75-140 55 100 100 150 215 102 CALCIUM mg/l 60-160 120 105 180 835 1802 690 k/mg RATIO 12:1-21:1 25.5 16.5 16.0 8.5 6.0 11.0 GLUCOSE g/l 13-29 19.5 14.7 15.5 19.7 24.4 12.8 FRUCTOSE g/l 15-33 18.7 19.1 16.9 24.4 18.5 15.3 SUCROSE g/l 33.5 38.6 42.2 35.2 11.6 30.0 GLUCOSE/FRUCTOSE RATIO 0.85:1-1:1 1.03 0.770 0.921 0.805 1.32 0.83 ALKALINITY INDEX eg/kg 12-16 12.4 10.9 12.0 12.5 16.9 14.1 TITRATABLE ACIDITY g/l 6.8-12.6 6.2 7.8 6.95 4.29 2.15 4.35 (as citric) POTASSIUM/ASH RATIO 0.37:1-0.47:1 0.329 0.402 0.400 0.360 0.196 0.209 PHOSPHATE/ASH RATIO up to 0.13:1 0.146 0.163 0.122 0.230 0.085 0.148 PHOSPHATE (as PO.sub.4) (Av-450) mg/l 350-650 600 670 490 815 557 818 ASPARAGINE mg/l 255-878 200 185 150 90 13 64 GLUTAMINE mg/l 25-130 55 90 66 58 8 15 SERINE mg/l 105-315 155 125 97 60 52 66 HISTIDINE mg/l 5-9 50 44 32 <5 <5 <3 GLYCINE mg/l 11-23 75 4 6 <5 <5 <3 THREONINE mg/l 12-36 215 14 14 <5 <5 <3 ARGININE mg/l 435-1235 640 900 650 275 <5 140 ALGNINE mg/l 63-196 79 51 42 <5 52 44 METHIONINE mg/l 0-5 13 6 5 <5 <5 <3 VALINE mg/l 8-34 20 13 13 13 <5 <3 PHENYLALANINE mg/l 10-50 37 33 <1 325 <5 20 ILE mg/l 7 <1 5 <5 <5 <3 LEUCINE mg/l 3-12 16 8 6 <5 <5 <3 LYSINE mg/l 22-58 70 119 57 <5 <5 <3 PROLINE g/l 0.45-1.30 1.00 1.30 1.40 1.50 1.07 1.30 __________________________________________________________________________
Claims (8)
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AUPG7515 | 1984-10-05 | ||
AUPG751584 | 1984-10-05 | ||
AU47996/85A AU592536B2 (en) | 1984-10-05 | 1985-09-26 | Extraction of soluble materials from whole citrus fruit |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US06784298 Continuation-In-Part | 1985-10-07 |
Publications (1)
Publication Number | Publication Date |
---|---|
US4873095A true US4873095A (en) | 1989-10-10 |
Family
ID=25628075
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US07/116,319 Expired - Fee Related US4873095A (en) | 1984-10-05 | 1987-11-04 | Extraction of soluble materials from whole citrus fruit |
Country Status (1)
Country | Link |
---|---|
US (1) | US4873095A (en) |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4996070A (en) * | 1988-02-12 | 1991-02-26 | Del Monte Corporation | Natural fruit flavor extracts |
US5320861A (en) * | 1992-01-03 | 1994-06-14 | Ocean Spray Cranberries, Inc. | Fruit extraction and infusion |
US5409541A (en) * | 1993-11-30 | 1995-04-25 | Dxresources Corporation | Method and apparatus for extracting soluble and dispersible materials from products using a slotted scroll extractor |
US5807727A (en) * | 1992-01-20 | 1998-09-15 | Japan Tobacco Inc. | Pectinase from Saccharomyces bayanus |
US5904858A (en) * | 1997-07-11 | 1999-05-18 | Turchetti; Attilio | Filter with turbulence generating turbine and separation method |
KR100386704B1 (en) * | 2000-10-06 | 2003-06-02 | 우강융 | A citron juice and process for preparation thereof |
US6880455B1 (en) | 1999-12-28 | 2005-04-19 | Decas Cranberry Products, Inc. | Method and apparatus for producing a fruit product |
US20110223271A1 (en) * | 2008-11-17 | 2011-09-15 | Giuseppe Lombardo | Phytocomplex from bergamot fruit, process of manufacture and use as dietary supplement and in the pharmaceutical field |
CN113615780A (en) * | 2021-06-25 | 2021-11-09 | 广州泽力医药科技有限公司 | Preparation method and application of navel orange concentrated juice rich in various nutritional ingredients |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1932833A (en) * | 1931-02-27 | 1933-10-31 | Rohm & Haas | Process of treating plant juices and extracts |
US3169873A (en) * | 1959-06-19 | 1965-02-16 | Clarence B Clark | Process for extracting fruit juices |
US3335012A (en) * | 1964-01-02 | 1967-08-08 | Miles Lab | Fruit juice clarification composition and process for its use |
US3711294A (en) * | 1969-10-20 | 1973-01-16 | Florida State | Natural orange base |
US4101678A (en) * | 1977-05-06 | 1978-07-18 | The United States Of America As Represented By The Secretary Of Agriculture | Clarification of citrus juices |
US4363264A (en) * | 1980-02-15 | 1982-12-14 | Howden Equipment Services Pty. Ltd. | Counter current diffusion extractor |
-
1987
- 1987-11-04 US US07/116,319 patent/US4873095A/en not_active Expired - Fee Related
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1932833A (en) * | 1931-02-27 | 1933-10-31 | Rohm & Haas | Process of treating plant juices and extracts |
US3169873A (en) * | 1959-06-19 | 1965-02-16 | Clarence B Clark | Process for extracting fruit juices |
US3335012A (en) * | 1964-01-02 | 1967-08-08 | Miles Lab | Fruit juice clarification composition and process for its use |
US3711294A (en) * | 1969-10-20 | 1973-01-16 | Florida State | Natural orange base |
US4101678A (en) * | 1977-05-06 | 1978-07-18 | The United States Of America As Represented By The Secretary Of Agriculture | Clarification of citrus juices |
US4363264A (en) * | 1980-02-15 | 1982-12-14 | Howden Equipment Services Pty. Ltd. | Counter current diffusion extractor |
Cited By (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4996070A (en) * | 1988-02-12 | 1991-02-26 | Del Monte Corporation | Natural fruit flavor extracts |
US5320861A (en) * | 1992-01-03 | 1994-06-14 | Ocean Spray Cranberries, Inc. | Fruit extraction and infusion |
US5419251A (en) * | 1992-01-03 | 1995-05-30 | Ocean Spray Cranberries, Inc. | Fruit extraction and infusion |
US5807727A (en) * | 1992-01-20 | 1998-09-15 | Japan Tobacco Inc. | Pectinase from Saccharomyces bayanus |
US5409541A (en) * | 1993-11-30 | 1995-04-25 | Dxresources Corporation | Method and apparatus for extracting soluble and dispersible materials from products using a slotted scroll extractor |
US5904858A (en) * | 1997-07-11 | 1999-05-18 | Turchetti; Attilio | Filter with turbulence generating turbine and separation method |
US6880455B1 (en) | 1999-12-28 | 2005-04-19 | Decas Cranberry Products, Inc. | Method and apparatus for producing a fruit product |
KR100386704B1 (en) * | 2000-10-06 | 2003-06-02 | 우강융 | A citron juice and process for preparation thereof |
US20110223271A1 (en) * | 2008-11-17 | 2011-09-15 | Giuseppe Lombardo | Phytocomplex from bergamot fruit, process of manufacture and use as dietary supplement and in the pharmaceutical field |
US8741362B2 (en) | 2008-11-17 | 2014-06-03 | Herbal & Antioxidant Derivatives S.R.L. | Phytocomplex from bergamot fruit, process of manufacture and use as dietary supplement and in the pharmaceutical field |
CN113615780A (en) * | 2021-06-25 | 2021-11-09 | 广州泽力医药科技有限公司 | Preparation method and application of navel orange concentrated juice rich in various nutritional ingredients |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP0044747B1 (en) | Process for preparing citrus fruit juice concentrates | |
EP0549713B1 (en) | Fruit juice plus citrus fiber | |
DE60319231T2 (en) | SPONGES AND USE THEREOF | |
US4971811A (en) | Process for making concentrated fruit juice | |
EP0044748A1 (en) | Orange juice concentrate and process of making thereof | |
JP2716456B2 (en) | Method for obtaining a commercial supply juice with greater hand drawn properties | |
US6620452B1 (en) | Food additives having enlarged concentration of phenolics extracted from fruits and vegetables and process of obtaining the same | |
MXPA06007483A (en) | Citrus peel juice. | |
El-Sharnouby et al. | Liquid sugar extraction from date palm (Phoenix dactylifera L.) fruits. | |
AU2011200575A1 (en) | Juice recovery process | |
US4873095A (en) | Extraction of soluble materials from whole citrus fruit | |
US5229160A (en) | Tomato processing method | |
Beveridge et al. | Juice extraction from apples and other fruits and vegetables | |
US3037975A (en) | Extract substances and process for recovering them from aqueous citrusfruit processing liquors | |
US2942985A (en) | Process and apparatus for preparation of flavor bases | |
EP0719502B1 (en) | Method for producing high-quality flavor | |
Ranganna et al. | Citrus fruits. Part II. Chemistry, technology, and quality evaluation. B. Technology | |
AU592536B2 (en) | Extraction of soluble materials from whole citrus fruit | |
Akyildiz et al. | Citrus juices technology | |
Rutledge | Production of non-fermented fruit products | |
US5928698A (en) | Method of making a carambola beverage | |
US3711294A (en) | Natural orange base | |
US5049402A (en) | Process for minimizing bitterness in citrus fruit juice | |
US3012942A (en) | Vitamin c concentrate | |
WO2001016380A1 (en) | Method for producing stable sugar cane juice |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AS | Assignment |
Owner name: PROCESSING TECHNOLOGIES INTERNATIONAL LIMITED Free format text: ASSIGNMENT OF ASSIGNORS INTEREST.;ASSIGNOR:COUNTER CURRENT TECHNOLOGY PTY. LTD.;REEL/FRAME:005881/0628 Effective date: 19910830 Owner name: COUNTER CURRENT TECHNOLOGY PTY. LTD. (RECEIVER AND Free format text: ASSIGNMENT OF ASSIGNORS INTEREST.;ASSIGNOR:BIOQUIP AUSTRALIA PTY LTD. (IN LIQUIDATION);REEL/FRAME:005881/0622 Effective date: 19900205 |
|
FEPP | Fee payment procedure |
Free format text: PAYOR NUMBER ASSIGNED (ORIGINAL EVENT CODE: ASPN); ENTITY STATUS OF PATENT OWNER: LARGE ENTITY |
|
REMI | Maintenance fee reminder mailed | ||
FPAY | Fee payment |
Year of fee payment: 4 |
|
SULP | Surcharge for late payment | ||
FPAY | Fee payment |
Year of fee payment: 8 |
|
REMI | Maintenance fee reminder mailed | ||
LAPS | Lapse for failure to pay maintenance fees | ||
STCH | Information on status: patent discontinuation |
Free format text: PATENT EXPIRED DUE TO NONPAYMENT OF MAINTENANCE FEES UNDER 37 CFR 1.362 |
|
FP | Lapsed due to failure to pay maintenance fee |
Effective date: 20011010 |